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Showing posts from 2016

Torta Caprese

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Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!




CAKE
6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle






Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…

Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

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Yes, you read it right: zucchini in a dessert. Since I just got fresh blueberries from the produce market in Ventimiglia, I just had to try. And I couldn't be more pleased with the result! The cake comes out incredibly moist, with a good balance between the tartness of the blueberries and the sweetness of the frosting. 


CAKE
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups sugar
2 cups shredded zucchini (1 medium-sized zucchini)
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda 

 2 cups blueberries (tossed in 1 tbsp flour)

FROSTING
1/2 cup butter, unsalted, at room temperature
11 oz. (300 grams) of cream cheese
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups confectioner's sugar


Set oven to 350F (or 180°C).

Brioche feuilletée (puff pastry brioche)

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There is this bakery where my parents live that makes delicious breads and viennoiseries. I'm not so crazy about their desserts, but they've created this unique brioche, made of homemade puff pastry rolls, laced with a sugary syrup, which we just have to have whenever we visit. I've looked up their recipe everywhere online for a very long time, without success, until someone posted the following recipe by Philippe Conticini on their blog and instagram profile. It turns out to be extremely similar to what I was looking for. It is a little bit time-consuming to make but the result is worth every effort you put into this! It does taste as good as it looks, so why not give it a try!



DOUGH 510 grams (about 4 cups) all-purpose flour  1 teaspoon salt 40 grams sugar 15 cl. milk (about 2/3 cup) 20 grams fresh baker's yeast 3 eggs 50 grams butter, room temperature (3 and 1/2 tablespoons) 300 grams butter for layering (2 and 2/3 sticks)
SYRUP 50 grams sugar (1/4 cup) 30 grams water (1/8 cup)